Rose & Nut Sooji Kheer Recipe – Traditional Indian Semolina Pudding

Last Updated on 2 months by Neha Deshmukh

Rose & Nut Sooji Kheer Recipe – Traditional Indian Semolina Pudding

Introduction

Oh, Kheer! Is there anything more comforting? This Rose & Nut Sooji Kheer is a classic Indian dessert, and honestly, it’s one I’ve been making for years. I first attempted it when I was a teenager, trying to impress my grandmother, and while it wasn’t perfect then, it sparked a love for this creamy, fragrant pudding that’s stayed with me ever since. It’s perfect for celebrations, a cozy night in, or just when you need a little sweetness in your life. Let’s get cooking!

Why You’ll Love This Recipe

This Sooji Kheer isn’t just delicious; it’s surprisingly easy to make! It’s a beautiful balance of creamy sweetness, nutty crunch, and delicate floral notes. Plus, it’s a fantastic way to impress your family and friends with a taste of traditional Indian cuisine. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good pudding?

Ingredients

Here’s what you’ll need to create this delightful kheer:

• 500 ml Full Cream Milk
• ?? cup Sooji (Semolina) – about ¾ cup is a good starting point
• 1 cup Sugar
• ?? tbsp Cardamom Powder – around 1 teaspoon
• 3 tbsp Ghee
• 10 Cashew Nuts
• 10 Almonds
• 6 Pistachios
• 2 tbsp Dry Rose Petals

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sooji (Semolina): Types and Toasting

There are different types of sooji – fine, medium, and coarse. I prefer medium for kheer, as it gives a lovely texture. You can lightly toast the sooji in a dry pan for a few minutes before adding it to the milk. This enhances the nutty flavor and helps prevent a raw taste.

Full Cream Milk: Alternatives & Fat Content

Full cream milk (approximately 3.25% fat) gives the richest, creamiest kheer. However, you can use lower-fat milk, but the texture won’t be quite as luxurious. For a richer taste, you can also add a tablespoon or two of cream towards the end of cooking.

Ghee: Clarified Butter – Flavor & Health Benefits

Ghee is essential for that authentic Indian flavor! It adds a beautiful aroma and richness. Plus, ghee is believed to have several health benefits in Ayurveda. If you don’t have ghee, you can substitute with unsalted butter, but ghee really is best.

Cardamom Powder: Fresh vs. Ground & Aroma

Freshly ground cardamom is amazing if you can get it. The aroma is so much more vibrant! If using store-bought powder, make sure it’s relatively fresh. A little goes a long way – it’s a powerful spice.

Nuts: Regional Variations & Nutritional Value

Cashews, almonds, and pistachios are classic choices, but feel free to experiment! Walnuts or even a few pecans can be lovely additions. Nuts add a wonderful crunch and healthy fats to the kheer.

Dry Rose Petals: Culinary Use & Sourcing

Dry rose petals add a beautiful floral aroma and a touch of elegance. Make sure you’re using culinary-grade rose petals, as others may have been treated with chemicals. You can find them at Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s make some kheer!

1. Start by soaking the almonds in water for about 30 minutes (or 10 minutes in warm water). This makes them easier to peel. Once soaked, peel and chop them finely. Chop the cashews and pistachios separately.
2. In a heavy-bottomed pan, bring the milk to a boil. Once boiling, reduce the heat to low and slowly add the sooji while stirring constantly. This is the key to preventing lumps!
3. Continue cooking for 2-3 minutes, stirring continuously, until the semolina blends into the milk. Add the cardamom powder and sugar. Stir until the sugar dissolves completely.
4. Turn off the heat and cover the pan. Let the kheer rest while you prepare the tempering. This allows the flavors to meld together beautifully.
5. While the kheer rests, heat the ghee in a small pan. Fry the chopped nuts until they turn golden brown. Be careful not to burn them! Reserve half of the fried nuts for garnish.
6. Mix the fried nuts (except the reserved portion) and the ghee into the kheer. Transfer the kheer to serving bowls.
7. Garnish with the remaining fried nuts and a sprinkle of dry rose petals. Serve warm or chilled – it’s delicious either way!

Expert Tips

Here are a few secrets to kheer perfection:

Achieving the Perfect Kheer Consistency

The consistency should be creamy and slightly thick, but still pourable. Adjust the cooking time to achieve your desired thickness. If it’s too thick, add a splash of milk.

Preventing Lumps in Sooji Kheer

Constant stirring is your best friend! Add the sooji slowly and stir vigorously to prevent lumps from forming. If you do get a few lumps, you can try using a whisk to break them up.

Enhancing the Rose Flavor

For a more intense rose flavor, you can add a few drops of rose water along with the rose petals.

Toasting Nuts for Maximum Flavor

Don’t skip toasting the nuts! It really brings out their flavor and adds a lovely crunch.

Adjusting Sweetness Levels

Taste as you go! Adjust the amount of sugar to your liking. Remember, the kheer will taste slightly less sweet when chilled.

Variations

Let’s get creative!

Vegan Sooji Kheer

Substitute the full cream milk with plant-based milk like almond or cashew milk. Use a vegan butter substitute for the ghee.

Gluten-Free Considerations

Sooji is generally gluten-free, but it’s always best to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustment (Cardamom)

If you prefer a stronger cardamom flavor, add a little more. You can also experiment with other spices like a pinch of nutmeg or saffron.

Festival Adaptations (Holi, Diwali)

During festivals like Holi and Diwali, I love adding a pinch of saffron to the kheer for a vibrant color and extra festive touch.

Quick Kheer (Using Pressure Cooker)

For a super quick version, you can make kheer in a pressure cooker! Just follow the same steps, but cook for 1-2 whistles on low heat.

Serving Suggestions

Sooji Kheer is wonderful on its own, but it also pairs beautifully with other Indian desserts like gulab jamun or rasgulla. A sprinkle of chopped nuts and a few rose petals make it look extra special.

Storage Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. It may thicken upon chilling, so you can add a splash of milk to restore its creamy consistency.

FAQs

Got questions? I’ve got answers!

What type of milk is best for Sooji Kheer?

Full cream milk gives the richest flavor and creamiest texture, but you can use other types of milk as well.

Can I make Sooji Kheer ahead of time?

Yes! Kheer actually tastes even better the next day after the flavors have had a chance to meld.

How do I prevent the kheer from sticking to the bottom of the pan?

Use a heavy-bottomed pan and stir frequently, especially during the initial stages of cooking.

What is the significance of rose petals in this recipe?

Rose petals add a beautiful floral aroma and a touch of elegance, and they’re often used in Indian desserts for special occasions.

Can I use other nuts besides cashews, almonds, and pistachios?

Absolutely! Walnuts, pecans, or even a mix of your favorite nuts would be delicious.

How can I adjust the sweetness level in this kheer?

Taste as you go and add more or less sugar to your liking.

Is Sooji Kheer suitable for diabetics?

While it’s a delicious treat, Sooji Kheer is high in sugar. Diabetics should consume it in moderation or opt for a sugar-free version using a sugar substitute.